Effect of apple pomace powder addition on farinographic properties of wheat dough and biscuits quality
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Pomace
Dietary fibre
Pomace
Hemicellulose
Dietary fibre
Pectin
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Pomace
Dietary fibre
Carrot juice
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Using blackcurrant pomace, for instance, in bread, prevents wasting this by-product of fruit juice production, thereby also taking advantage of its nutritional benefits. This study investigated the effects of blackcurrant pomace incorporation in wheat dough and the quality of the resulting breads. Two concepts were addressed: (a) adjusting the water level based on the dough consistency and (b) preparing pre-hydrated pomace by applying the determined water content prior to dough preparation and using it for bread making. Samples with wholegrain spelt flour were used for additional comparison. This study revealed that instant pomace incorporation with an adjusted water level diminished the dough stickiness and baking loss, but resulted in stiffer dough with delayed proofing and a decreased bread volume. The kneading resistance pointed to continued swelling after kneading, concomitant with a lower amount of available free water. Counteracting the competition for water of the flour components and pomace fiber by applying pre-hydrated pomace turned out to be successful. The deteriorating effects were reduced to a larger extent by pomace hydrated in hot water. Despite a similar composition, the products of wholegrain spelt flour deviated from the pomace formulations as well as from wheat breads (producing the highest water absorption but smallest loaves). As the water absorption of pomace fiber largely influences the product properties, a pre-hydration of pomace to be included in wheat dough can be highly recommended to enhance processing properties and product quality.
Pomace
Water activity
Whole wheat
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Pomace
Pectin
Dietary fibre
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Pomace
Dietary fibre
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Pomace
Dietary fibre
Plant science
White (mutation)
Dietary supplement
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Pomace
Dietary fibre
Characterization
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Citrus pomaces,a by-product of citrus production,contain a large number of dietary fibers and have strong physiological functions.In this article,the chemical components and preparation techniques of dietary fibers from various varieties of citrus peels and pomaces are summarized.The physicochemical and physiological characteristics are reviewed,and future prospects and applications of citrus pomace dietary fibers in the food industry are also discussed.
Pomace
Dietary fibre
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In this study, the development and physicochemical of MMFM (minor millet flour mix) and sensory qualities of MMFM chapathis (unleavened Indian flatbread) were evaluated at different proportions. Flour mixes were developed blending of minor millet flour and Nutri-cereals flours with wheat flour in different rations V1(75:25:0) (Millets: Other grains: Wheat flour), V2(60:25:15) V3 (50:25:25) V4(45:25:30), V5(30:25:45) V6(0: 75: 25) V7(100) and V8 (100 without gums) respectively and 100% wheat flour used as control. The functional properties of flours mixes were tested and results revealed that swelling capacity, water absorption capacity, oil absorption capacity, gelatinization temperature, water retention capacity and bulk density were increased with an increase in the incorporation of other flours with wheat flour. Further, the color values of millet-based chapathis showed significant changes when the level of millet flour substitution was increased. The L* and b* values decreased while a* value increased. Regarding sensory properties, control wheat chapathis had better acceptability than the composite chapathis. Sensory evaluation revealed that overall acceptability for millet and nutricereals flour-based chapathis was awarded the highest score for V6 followed by V5, V4, and V3 as compared to control Chapathi. All chapathis were coinciding the range of ‘like moderately’ to ‘like very much’ for control chapathis while ‘like slightly’ to like moderately’ for experimental chapathis. Based on the generated results, novel chapathis could be formulated by substituting wheat with more than 50% flour.
Swelling capacity
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